Nutrition for allergies

The organization of an adequate and balanced diet for allergic diseases is an extremely important aspect of the life of an allergic person. This is due to the fact that modern food products contain a truly huge amount of various organic and chemical additives that can cause the development of an allergic reaction. The natural substances contained in the products also often cause the immune allergic response of the body. In recent years, food allergy has become very widespread, so properly organized nutrition can improve the general condition of the patient, reduce the frequency of exacerbations of allergies and significantly reduce the number of medications taken.

The degree of allergenicity of various foods is variable enough. When some products cause allergic reactions extremely rarely, others - often enough. To make a correct hypoallergenic diet, it is extremely important to know to which allergenic group which foods belong.

Most often allergic reactions are noted for the following foods: dairy products, cow milk, wheat, corn, eggs, honey, nuts, yeast, fish, seafood.

Soy, pork, buckwheat, tomato, potatoes, peas, beets, carrots, aubergines, garlic, berries( more often strawberries), coconut, melons, citrus, black and red pepper, mustard, cane sugar are less likely to develop an allergic reaction, Peanut butter, alcoholic beverages and coffee.

Very rarely allergic reaction is caused by: cheese, mushrooms, beef, green peas, celery, spinach, watermelons, bananas, spices, prunes, plums, apricots, cherries, vitamins, blackcurrant and various chemicals in drinking water.

In a few cases, the following foods cause allergy: pumpkin, barley, rye, oats, lamb, apples, apricots, cranberries, grapes, gooseberries, cherries, peaches, blackberries, raisins, pineapples and vanilla.

Food products for the development of an allergic reaction can lead both independently and in combination( allergic manifestations cause several components at once).The most pronounced are allergic reactions, resulting in a single product or ingredient. Nevertheless, combined products often do not consist of the most useful substances. For example, in the composition of different meat and nut mixtures, snacks, pastes and pates, there are so many different oils and vegetable fats that even an absolutely healthy digestive system often experiences difficulties in processing them.

Fatty types of poultry, fish and meat have much more allergenic properties than their less fatty counterparts. Similarly, allergenic properties are more pronounced in marine fish products than in riverine.

People prone to allergies to chicken eggs can quite easily eat quail eggs and duck eggs. An allergy to cow's milk does not usually translate into an allergy to butter, yoghurts, kefir, cottage cheese and sour cream. Most often, the thermal treatment of the product significantly reduces the amount of the allergen contained in it, however this does not affect milk at all, Fresh milk is much more easily transported than boiled.

When allergic to fruits and vegetables, it is recommended to eat them in a stew and / or boiled form. Also, if there is an allergic reaction to fresh fruit, you should stop using dried fruits. Different fruits and vegetables have a certain sign of allergenicity, based on the color characteristics of the product. Thus, more pronounced allergenic properties are observed in products of red, violet and brown color, and with yellow and orange color - allergenicity is less pronounced. On fruits and vegetables of white and green color, allergic reaction occurs in isolated cases.

To compose the correct individual diet, you need to accurately determine the food allergen, for which the so-called elimination diet is used, the beginning of which is a complete refusal to eat any possibly allergenic food. At this time, an allergy sufferer cleanses the intestines. The period of cessation of an allergic reaction product is characterized by a worsening mood, general fatigue, pain in the joints and muscles, irritability, crying and headache. If this symptomatology is expressed very clearly, it is recommended to consume a large amount( 3 or more liters) of filtered boiled water separately from food intake. And it is water, not compote, tea, or any other liquid! Water should be drunk in small portions, often, but not more than 200 ml at a time. Simultaneously with increasing water intake, salt consumption should be minimized. In addition, it is recommended that enemas be used to purify the body and reduce unpleasant symptoms. The first stage of the diet is carried out until the time when the patient's condition is noticeably normalized and only after the termination of unfavorable symptoms is possible transition to the second stage of the diet.

At the second stage of the diet, with allergies, food is introduced, to which the patient's body responded with an allergic reaction. The introduction of food products occurs gradually, not more than one presumed allergenic product per day. In the process of using these products, special attention is paid to changes in the heart rate and allergic manifestations.

Nutrition for allergy during the exacerbation of

In people suffering from any allergic disease people, a physiological feature is the tendency to various allergic manifestations. During the period of exacerbation, the situation becomes most acute and any slight irritant can seriously increase allergic manifestations, and sometimes manifest with a new allergic reaction. Because of this, during an exacerbation dietary recommendations are very strict and similar for all allergic diseases. Below we present a list of banned and allowed products.

Fully eliminated : fried, salted and spicy dishes;Broths;Smoked products, spices, gastronomic and sausage products;Seafood, caviar and fish;liver;Processed and sharp cheeses;Ketchup, mayonnaise and ice cream;Eggs, nuts and mushrooms;Salted cucumbers, sauerkraut, Bulgarian pepper, tomatoes, spinach, sorrel, radish and radish;Watermelon, melon, pineapple, sea-buckthorn, kiwi, grapes, pomegranates, peaches, apricots, strawberries, raspberries, strawberries and citrus fruits;Margarine and refractory fats;Kvass and fruit carbonated drinks;Muffins, cakes, marshmallows, pastilles, caramel and honey;Any kind of chewing gum.

The is considerably limited to consumption: bread and pasta from high-grade flour;semolina;Yogurts, cottage cheese, sour cream and whole milk;Butter, chicken and lamb;Garlic, onions, beets, turnips and carrots;Broth of wild rose, blackberries, cranberries, bananas, black currants, cherries.

Given the individual tolerability, is recommended: sour-milk products( yoghurts without additives, biochephor, kefir, etc.), cereals( except manna), lean meat( turkey, rabbit, beef), mild cheeses, green beans, young greenPeas, dill and parsley, light pumpkin, squash, squash, all kinds of cabbage;Gooseberries, red and white currants, light varieties of plums and sweet cherries, white and green pears and apples;Deodorized refined vegetable oil, melted butter;Unsweetened corn flakes and sticks, bread loaves, wheat bread of grade II.

The diet in case of worsening of allergic diseases is from seven to ten days, after which, following the recommendations of the doctor, it is necessary to gradually switch to a hypoallergenic individual diet.

. Diet outside the exacerbation period of

. Out of the exacerbation period, patients are recommended to follow the following nutrition rules:

• Introduce new foods into the dietShould be done with caution, best in the presence of someone from relatives or friends who, in the case of an acute allergic reaction, could provideParts Required first aid

• An allergist should agree on a list of prohibited and permitted products, for the precise determination of which in some cases it is possible to conduct an allergy skin test or a blood test for the presence of specific immunoglobulins

• The food must be prepared independently, necessarily from raw raw materials. Fish and meat should only be bought with a piece of

• If possible, completely eliminate the use of semi-finished products, sauces, mayonnaise and canned products of

• Before eating food prepared by strangers, you should carefully read its composition and in case of the slightest suspicion of any allergenic ingredientsTo abandon the use of

Food for allergies in children and in adults is no different. If the child has allergic manifestations, his nutrition should be monitored very carefully. To avoid accidental use of a provoking allergen in a kindergarten or school, the child should be given a special card with a list of prohibited products, while explaining that this is not a whim of parents, but a vital necessity. Teachers, teachers and kitchen workers must also be informed of the child's allergy to certain foods or substances. If there is no complete confidence in school breakfasts, the child should be prepared at home and given with him in a food plastic container.